Le Pavillon
french
Bar Bites
Golden Osetra Caviarsourcing signal
185
30 grams, lemon crème fraîche, blinis
Artichoke Frites
23
tamarind aioli, za'atar
“Patatas Bravas”
19
new potatoes, malt vinegar, red pepper tahini coulis
Pissaladière
23
provençale flat bread, anchovies, niçoise olives
Yellowfin Tuna Tartare
18
socca chips, olives, sauce tonnato
“Lobster Roll”
25
celery-tarragon mayonnaise
Johns River Oysters “Vanderbilt”sourcing signal
21
oysters gratinées, hazelnut, parsley-seaweed crust
Cinco Jotas Jamón Ibéricosourcing signal
27
pan con tomate
Selection Of Three Local Cheeses
21
sourdough, IPA glazed apricots
Menu as captured Sep 1, 2026 · source ↗
We hold 623 venues in New York, NY and could score 353 of them. Positions are counted against those 353.
v1.7.4 50.1/100 = sourcing 24.7/50 (named-farm 5 distinct [cinco-jotas (producer/exemplary) x1.00, double-r-ranch (brand-program/None) x0.27, unresolved (data error — see venue flags), unresolved (data error — see venue flags), unresolved (data error — see venue flags)], named-region 3 distinct of 4, attribute 4 distinct of 7 [class=breed-marketing x0.00, class=provenance-adjective x0.50, class=species-name x0.00, class=unclassified x0.30], buzzword 0 distinct) + farm partners 13.7/20 (best: cinco-jotas at 75.8, linked by a named-farm claim) + registry 0.0/12 (none listed) + press 11.7/18. DATA ERROR: PARTIALLY UNLINKED: 3 named-farm signal(s) with no venue_farms.signal_id citation — scored at the neutral 0.6 weight: Heermance Farms; Johns River Oysters; double r ranch
sourcing
Cinco Jotas Jamón Ibérico
Named farm“CINCO JOTAS JAMÓN IBÉRICO | 27. pan con tomate”
on the menu · source ↗
osetra
Attribute“THREE COURSE MENU | 145 PER PERSON WINE PAIRINGS | 90 PER PERSON VIEW SIX-COURSE TASTING MENUS To Start Mer CAVIAR | 30 grams golden osetra caviar, lemon crème fraîche, potato blinis | supplement 165 SAUMON | OSEILLE trio of atlantic salmon, wasabi, sorrel bavarois,”
on the menu · source ↗
heirloom
Attribute“supplement 13 AVOCAT | FINES HERBES grilled avocado, castle valley einkorn berries, kale, harissa, yogurt green goddess TOMATO | FETA heirloom tomato salad, sucrine lettuce, tomatillo sorbet, marinated feta grilled focaccia “anchois”, gazpacho vinaigrette OIGNON | ÉPOISSES”
on the menu · source ↗
dover sole
Attribute“8. ESPADON | POIVRONS grilled swordfish, cauliflower couscous, jimmy nardello peppers, basil, pine nut romesco SOLE | MAIS roasted wild dover sole, corn, spigarello kale, black truffle, sauce perigueux supplement 12. LOTTE | TOMATE herb roasted new england monkfish, grilled”
on the menu · source ↗
heirloom
Attribute“Grilled Avocado castle valley einkorn berries, charred kale, yogurt green goddess Tomato Salad heirloom tomato salad, heermance farms baby lettuce, marinated feta basil oil, gazpacho vinaigrette Vidalia Onion Tart dandelion, thyme,”
on the menu · source ↗
heirloom
Attribute“Corn Soup jonah crab, roasted corn, lemon verbena Paccheri charred heirloom tomato, basil, chèvre Duo Of Salmon atlantic salmon, wasabi, sorrel, cucumber Prawn Salad argentine red prawns, gem lettuce,”
on the menu · source ↗
Ibérico
Attribute“Jotas Jamón Ibérico pan con tomate”
on the menu · source ↗
produce
Heermance Farms
Named farm“TOMATO SALAD heirloom tomato salad, heermance farms baby lettuce, marinated feta basil oil, gazpacho vinaigrette”
on the menu · source ↗
Vidalia onion
Named region“tomato salad, sucrine lettuce, tomatillo sorbet, marinated feta grilled focaccia “anchois”, gazpacho vinaigrette OIGNON | ÉPOISSES vidalia onion tart, dandelion, époisses emulsion, thyme ESCARGOT | RAMPE petit gris snail, wild ramp, heirloom grits, coco de paimpol,”
on the menu · source ↗
Vidalia onion
Named region“yogurt green goddess Tomato Salad heirloom tomato salad, heermance farms baby lettuce, marinated feta basil oil, gazpacho vinaigrette Vidalia Onion Tart dandelion, thyme, époisses emulsion Duo Of Yellowfin Tuna fennel pollen, socca crisp, tonnato sauce Red Snapper”
on the menu · source ↗
seafood
Johns River Oysters
Named farm“JOHNS RIVER OYSTERS “VANDERBILT” | 21. oysters gratinées, hazelnut, parsley-seaweed crust”
on the menu · source ↗
Maine lobster
Named region“ARTICHAUT new england scallops, artichoke barigoule, seared little gem, amalfi lemon, almond, sauce aioli HOMARD | PÊCHE charcoal grilled maine lobster, poached peach, wild rice, pickled fennel anise hyssop nage supplement 8. ESPADON | POIVRONS grilled swordfish, cauliflower”
on the menu · source ↗
atlantic salmon
Attribute“MENUS To Start Mer CAVIAR | 30 grams golden osetra caviar, lemon crème fraîche, potato blinis | supplement 165 SAUMON | OSEILLE trio of atlantic salmon, wasabi, sorrel bavarois, cucumber HUITRE | “VANDERBILT” john's river oyster gratinées, hazelnut, parsley-seaweed crust”
on the menu · quarantined-not-a-signal · source ↗
farm
double r ranch
Named farm“mushrooms, sauce robert AGNEAU | FÈVE roasted colorado lamb saddle, fava bean, squash blossom farci, lamb jus BOEUF | CAROTTE roasted double r ranch striploin, short rib croquette thumbelina carrot, king trumpet mushroom, sauce rôtissoire GARNITURES Wild Rice, Hen Of The”
on the menu · source ↗
double r ranch
Named farm“wild leek pistou Duck Confit braised lentil, frissée salad, roasted root vegetable, duck jus Grilled Wagyu Flatiron Steak roasted double r ranch striploin, thumbelina carrot, king trumpet mushroom, sauce rôtissoire Peach Vacherin peach, buttermilk sherbet, mint”
on the menu · source ↗
protein
Colorado lamb
Named region“chimichurri POULET | COURGETTE roasted sasso chicken, grilled zucchini, hen of the woods mushrooms, sauce robert AGNEAU | FÈVE roasted colorado lamb saddle, fava bean, squash blossom farci, lamb jus BOEUF | CAROTTE roasted double r ranch striploin, short rib croquette”
on the menu · source ↗
WAGYU
Attribute“gai lan, turnip, pickled rhubarb, wild leek pistou DUCK CONFIT braised lentil, frissée salad, roasted root vegetable, duck jus GRILLED WAGYU FLATIRON STEAK* roasted double r ranch striploin, thumbelina carrot, king trumpet mushroom, sauce rôtissoire Tasting Menu Available”
on the menu · source ↗
See the week▾
| Sunday | Not listed |
|---|---|
| Monday | lunch 11:30am – 2pm · dinner 5pm – 9:30pm |
| Tuesday | lunch 11:30am – 2pm · dinner 5pm – 9:30pm |
| Wednesday | lunch 11:30am – 2pm · dinner 5pm – 9:30pm |
| Thursday | lunch 11:30am – 2pm · dinner 5pm – 9:30pm |
| Friday | lunch 11:30am – 2pm · dinner 5pm – 9:30pm |
| Saturday | 5pm – 9:30pm |
“Not listed” means the day was absent from the schedule we read — usually closed, but we never saw it stated, so we don’t claim it.
Overlapping time blocks on the page were rejected rather than merged (likely happy-hour/bar hours): monday 11:30-21:30 (overlaps 11:30-14:00); tuesday 11:30-21:30 (overlaps 11:30-14:00); wednesday 11:30-21:30 (overlaps 11:30-14:00); thursday 11:30-21:30 (overlaps 11:30-14:00); friday 11:30-21:30 (overlaps 11:30-14:00)
Hours checked Aug 24, 2026 · source ↗ · these hours were read from the page text rather than published schedule data, so we show the week instead of calling it open or closed · Always worth confirming with the restaurant.
Book on Resy ↗link checked Aug 24, 2026
Authority & awards
- MICHELIN Guide 2026: One Star ↗
MICHELIN Guide
Award
Local authority
- Michelin Guide Michelin-Starred Restaurants in NYC, 2025 | Eater NY ↗
Eater NY
Local authority“Le Pavillon Daniel Boulud and chef Will Nacev maintain one Michelin star for their ambitious fine-dining menu at the One Vanderbilt skyscraper address in Midtown, with two six-course tasting menus: the $165 vegetarian and the $205. Book a table [One Vanderbilt Ave, New York, NY 10017, USA](https://www.google.com/maps/search/?api=1&qu”
Lifestyle coverage
- 21 Best Menus For NYC Restaurant Week Summer 2026 ↗
Time Out New York
National lifestyle“Le Pavillon Photograph: Courtesy Thomas Schauer Daniel Boulud's Le Pavillon is a French oasis in the sky. We mean that quite literally, as the interior houses 10,000 pounds of lush black olive trees. At his stunning, Michelin-starred revue in midtown, you can expect seafood-heavy dishes and everything seasonal, attuned to the ways of French cuisine. What to order:Dessert is goi”